Supervisor's Placement Diary in a Restaurant Company

This placement diary covers the work done by a supervisor in a restaurant company over four weeks. It includes insights into delegation, time management, responsibility, accountability, and teamwork. The report concludes that working in an organisation brings development and growth opportunities.

Placement Diary

Contents
Contents...........................................................................................................................................1
INTRODUCTION...........................................................................................................................1
WEEK 1...........................................................................................................................................1
WEEK 2...........................................................................................................................................1
WEEK 3...........................................................................................................................................2
WEEK 4...........................................................................................................................................2
CONCLUSION................................................................................................................................3
REFERENCES................................................................................................................................4

INTRODUCTION
Working in a company helps an individual to gain some experience in professional field.
My interest in the restaurant industry influenced me for gaining work experience in the field. The
aim of preparing the report is to analyse the work done in four weeks in the company. For this
purpose, Alleppey Boat is selected which is an Indian restaurant with modern twist on cuisine to
serve Birmingham, UK. The placement diary covers information about work performed in four
weeks in a restaurant company as a supervisor.
WEEK 1
Supervisors in a company have high integrity. Week one in Alleppey Boat as of orientation
wherein I was provided concise together with accurate information about functions and
responsibilities as supervisor. In this, superiors explained me organisational culture, mission and
vision, procedures and processes, leadership, hierarchical order as well as services to be offered
to customers. I need to specialise in certain strategies and techniques to perform working
smoother and enjoyable. With induction, I developed working habits and build close relationship
with other departments, employees and superiors. I have learnt that key role of mine as
supervisor at Alleppey Boat is to oversee personnel performance, identify development needs,
communicate organisational needs, provide guidance as well as manage reciprocal relationship
among company and staff. Along with orientation, I took part in training program for developing
my set of skills required for carrying out working satisfactorily. It helped to quickly adopt latest
technological development to speed up working for supervising all aspects of restaurant for
carrying out smooth operations on day to day basis (Jogaratnam, 2018). My learning in the week
improved my awareness about significance of consistently providing staff members with safety
communication information for business success.
WEEK 2
Delegation of tasks and time management are key for supervisor at a company. In week
2, I developed insights about requirement of delegation of tasks by supervisor. In Alleppey Boat,
learning about delegation of tasks by supervisor allowed me to complete working faster and
keeping emphasis of personnel towards high level work. Through delegation of tasks, I as a
supervisor boosted morale of staff members, improved productivity and promote cooperation.
Strategy learned by me to delegate tasks as supervisor in the restaurant is empowering
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employees. Similarly, learning about time management helped me to focus towards important
issues rather than spending huge time running around putting out fires. Good time management
made me effective to perform at the restaurant, despite of getting caught up multitasking, my key
emphasis was towards one practice at a time for particular span of duration. To supervisor
personnel of the Alleppey Boat, I created time table by prioritising important tasks which needed
actions in immediate manner. Learning about time management decline my and subordinates’
anxiety as well as overall stress due to having huge time for completing things properly.
Working in delegation of tasks and time management helped me to boost the confidence of
chefs, waiters, cashier, etc and offer better opportunities in career.
WEEK 3
At a workplace, responsibility and accountability are key elements in success. In week 3, I
gained knowledge about responsibility and accountability while working as supervisor. At
Alleppey Boat, learning about accountability helped me to eliminate time as well as effort that I
spend on any type of unproductive activity. High accountability level in supervisor builds trust
within company and comes with ample benefits. In a restaurant, there are various things which
comes to distract people from objectives and takes off course. Even when I as supervisor was
distracted, insights about accountability aided me to remain engaged with determined practices.
Similarly, responsibility is moral commitment for completion of assigned working. For a
supervisor, responsibility is considered as obligation to perform assigned practices to best of
their activities (El-Said, Al Hajri and Smith, 2020). With each step at Alleppey Boat, learning to
become and being responsible helped me to raise self-esteem together with relationships with
other people, such as managers, chefs, waiters, busser and hence forth to improve ten-fold. Being
responsible for working of employees, it assists in providing venture with security and
consistency. Responsibility towards completion of tasks promptly made be important assets of
the restaurant and delivering best working as per needs of target audiences.
WEEK 4
At a company, team working enables staff members to split complex activities into simpler
ones and carrying out working collectively faster. There are various teams in an entity as each
member plays unique function. In aspect to Alleppey Boat, supervisor promote good teamwork
among members through determining strengths, establishing objectives along with measurable
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results. Moreover, supervisors look for overseeing projects, rewarding teams and people success
at individual level. In week four, I learned that there are positive impacts of team work on people
and company. As a supervisor, I analysed that poor guest experience, unsupportive staff, slower
delivery and mismanagement of inventory are outcome of lack of teamwork. In the restaurant,
when manpower is unable to put food on table promptly, customers suffers the most. I learnt that
teamwork needs commitment for ongoing working in the team. I as a supervisor promoted good
teamwork at the workplace through regular team rewards, giving team targets, establishing team
building practices and leading the way. With teamwork, I enhanced cooperation within members
because they learned from mistakes and triumphs of each other. Moreover, it assisted me to set
path for dialogues for different perspectives and new ideas that leaded to continuous innovation.
CONCLUSION
According the mentioned report, it has been concluded that working at an organisation
brings more development and growth opportunities. In a company, supervisor is in unique
position for facilitating development together with progress for objectives and goals. While
carrying out practices at workplace, for example, restaurant, supervisor plan daily work schedule
to guide employees about nature of working and dividing practices as per aptitude, interest along
with skills. Learning about responsibility and accountability model behaviours which supervisors
or other professions want to instil in employees. Teamwork enables members to share ideas and
reducing stress while completing tasks.
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REFERENCES
Books and Journals:
El-Said, O. A., Al Hajri, B. and Smith, M., 2020. An empirical examination of the antecedents of
training transfer in hotels: the moderating role of supervisor support. International
Journal of Contemporary Hospitality Management.
Jogaratnam, G., 2018. Human capital, organizational orientations and performance: Evidence
from the restaurant industry. International Journal of Hospitality & Tourism
Administration. 19(4). pp.416-439.
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